This basic recipe can be used to make one of two designs. The first is a shingled, layered crust formed from hearts made out of pie dough. The second is a bit simpler but equally appealing, with shapes cut out from the top crust, offering a window to what's within. Baking times are the same for either variation.
This pie is wonderful. I love how the raspberries make the filling a little pink and they add some tartness. I used Bosc pears: I'd say they worked well in this pie--soft but not mushy and held their shape nicely. I baked it the recommended 20 min at 400 then about 45 min at 375. It's a tad runny with juices, but tastes so good. I'll be making this pie again.
Martha Stewart Member
Does anyone know what the little heart candies are in this same issue on page 127? I would love to find or make a recipe but I don't even know where to start. Thanks!